Bison pate

After watching a bunch of cooking shows I was inspired to cook a new dish. And so, bacon, herb, onion and garlic bison pate was born, and eventually doused in balsamic vinegar and eaten on carrot chips.

Pretty good right now, but I think it’ll be better tomorrow after the flavors meld. Anyone have favorite pate recipes?

I’ve read that some marinate livers in dairy or acidic juices and it kills off the bitterness. I didn’t find this one bitter, but it was “heavy” – definitely needed the balsamic to break up the richness.